25
Curried Butternut Squash & Apple Soup
25g unsalted butter
1 medium onion, peeled and chopped
1/2 tbsp curry powder
Pinch ground ginger
900g butternut squash, cut into 2.5cm cubes
225g apples, peeled, cored and cut into wedges
25g white rice
650ml chicken stock
Salt and freshly ground pepper
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Melt the butter in a frying pan. Add the onions and fry over a medium heat for 2-3 minutes, or until the
vegetables begin to soften. Place in the ceramic pot.
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Add the curry powder and ginger and cook for a further 5-6 minutes over a ‘Low’ heat until the
vegetables are softened and the spices are fragrant.
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Place the butternut squash, apples and rice into the ceramic pot, in the order listed.
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Add the chicken stock, season well and cook on ‘High’ for 1 hour. Then reduce the temperature to ‘Low’ for
5 hours.
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Purée the cooked vegetables in batches to make the smooth thick soup.
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